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Lemon And Chilli Fish Burrito

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1 teaspoon chilli flakes

⅓ cup (80ml) lemon juice

2 cloves garlic, crushed

2 tablespoons olive oil

2 teaspoons caster (superfine) sugar

sea salt and cracked black pepper

4 x 150g firm white fish fillets

250 g cherry tomatoes, chopped

4 tortillas

1 avocado, sliced

1 baby cos (romaine) lettuce, leaves separated

lime wedges, to serve

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